Who says you can’t celebrate the 4th of July right when you get out of bed? Whip up these delicious pancakes that have a signature flavor of one of America’s most loved desserts.

Prep: 15 minutes

Cook: 15 minutes

Serves: 12 pancakes

Pancake Ingredients:

1 1/2 cups All-Purpose Flour

2 Tbsp Cocoa Powder

2 Tbsp Sugar

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

2 Eggs, room temperature

1 1/2 cups Buttermilk

1 tsp Vanilla Extract

2 Tbsp White Vinegar

2 oz Melted Butter, slightly cooled

3 Tbsp Red Food Coloring (more for a deeper color)

Blueberries, garnish

Cream Cheese Frosting Ingredients:

8 oz Reduced Fat Cream Cheese, room temperature

2 cups Powder Sugar

1 tsp Vanilla Extract

1/4 cup Milk

Directions:

In a large bowl add in flour, cocoa powder, sugar, baking powder, baking soda and cinnamon; stir to combine well.

In another large bowl beat eggs with buttermilk, vanilla, vinegar and butter. Slowly add in the dry ingredients into the wet by beating on low speed. Gradually add in red food color until desired color is reached, continue to beat until fully combined.

Heat up an electric pan to 350 degrees. Once temperature is reached ladle in the pancake mixture to form a pan cake. Cook for 3-4 minutes on the first side (or until bubbles form on the pancakes) then flip and cook for an additional 2-3 minutes. Repeat the process until all the batter is used. 

While pancakes are cooking mix together the frosting by adding cream cheese, powder sugar and vanilla extract into a large bowl. Loosen the frosting to desired thickness by slowly adding in milk. 

Plate by placing a few pancakes on a plate, drizzle cream cheese frosting over top and garnish with fresh blueberries. Enjoy!

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